Community recipe
Smoky Sweet Potato and Black Bean Egg Skillet with Lime Yogurt
Tender sweet potato, peppers, and black beans make a warmly spiced skillet base for gently cooked eggs. A spoonful of bright lime yogurt keeps every bite fresh.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 sweet potato, large, diced into ½-inch cubes
- 1 cup black bean, canned, drained and rinsed; measured after draining
- 2 tsp chili powders
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine salt
- 0.5 tsp black pepper
- 2 tbsp olive oils
- 4 eggs
- 1 lime, zested and juiced
- 0.5 cup plain greek yogurt
Make it
Instructions
- 01
Set up and prep the vegetables and seasonings
Set a 12-inch nonstick skillet and its lid, a cutting board, a knife, and three small bowls beside the stove. Peel and dice 1 yellow onion. Wash, dry, seed, and dice 1 red bell pepper. Peel and mince 3 garlic cloves. Scrub and dry 1 large sweet potato, then dice it into ½-inch cubes; peeling is optional. Drain and rinse canned beans, then measure 1 cup black beans. Measure 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika into one bowl. Put 1 tsp fine salt in a second bowl and 0.5 tsp black pepper in a third; you will use half of each now and half later. | Why: Small, evenly cut cubes cook quickly, and measuring first prevents the spices from scorching while you work.
- 02
Soften the onion and pepper
Place the skillet over medium heat for 1 minute. Add 2 tbsp olive oil and swirl to coat. Add the diced onion and pepper; cook uncovered, stirring occasionally, for about 5 minutes, until softened and glossy but not browned. | Why: Softening the vegetables first gives the skillet a sweet, savory base.
- 03
Cook the sweet potato
Stir in the sweet potato and half the measured salt and pepper. Spread into an even layer, cover with the lid, and cook over medium-low heat for 10 minutes, lifting the lid to stir every 3 minutes. The cubes should pierce easily with a fork; if still firm, cover and cook 2 minutes longer. | Why: A covered skillet traps moisture so the potato softens before its edges brown.
- 04
Warm and season the beans
Uncover and stir in the garlic and the bowl of measured spices. Cook for 1 minute, stirring, until fragrant. Add the drained beans and the remaining measured salt and pepper; stir for about 2 minutes, until the beans are hot and the sweet potato has a few golden edges. Spread the mixture evenly. | Why: Briefly heating the spices brings out their aroma without burning the garlic.
- 05
Cook the eggs
Make four shallow wells in the mixture and crack 4 eggs, one into each well. Cover the skillet and cook over medium-low heat for 5–7 minutes, until the whites are completely set and the yolks reach your preferred doneness; cook until yolks are firm if serving anyone at higher risk from undercooked eggs. Turn off the heat and let stand, covered, for 1 minute. | Why: The lid helps the eggs set gently without drying out the skillet base.
- 06
Mix the lime yogurt and serve
While the eggs cook, wash and dry 1 lime. Finely grate its zest, then halve and squeeze it. Stir the zest and 1 tbsp of its juice into 0.5 cup plain Greek yogurt in a clean bowl. Divide the hot skillet among four plates, giving each serving one egg, and spoon the lime yogurt over the top. Serve immediately. | Why: The cool, tart topping balances the warm spices and rich eggs.
